What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Texas-Style Picante Sauce
- add review
- #101590
Texas-style cooking is all about big, bold flavors and this picante sauce recipe fits that description. If you want it to be more salsa-like, don't puree the jalapenos, just chop them finely.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
4 jalapeno peppers, stems removed, seeded if desired
4 cloves garlic, peeled
1 can (6 ounce size) tomato paste
1/2 cup sugar
1 cup white vinegar
1/4 teaspoon alum
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 tablespoon salt
4 cups chopped fresh tomatoes
1 cup chopped onion
1 green bell pepper, seeded and chopped
directions
Combine the jalapenos, garlic, tomato paste, sugar, vinegar, alum, cumin, pepper, and salt in a blender. Process until smooth, scraping down the sides as needed. Transfer the mixture to a saucepan over medium-high heat.
Add the chopped tomatoes, onion, and bell pepper to the saucepan. Bring the picante sauce to a boil then reduce the heat to a low simmer. Let simmer for 45 minutes.
Cool the mixture then transfer to hot, sterilized 1-pint jars, leaving 1/2-inch of headspace. Seal the jars. Process in a water bath for 15 minutes to seal.
The picante sauce can also be used immediately, storing any leftovers in the refrigerator for up to 1 week.
nutrition data
9 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
August 3, 2013
This is a tried and true recipe that friends and family rate among the best homemade salsas they have had. I hold back a little on the sugar and vinegar, and the taste is a consistent success. The recipe gives the option of doubling the jalapenos. Just cut peppers in quarters without removing seeds, and you will have plenty of heat while maintaining an edible salsa.
July 18, 2013
I'm not sure if it was the tomato paste or the sugar but something was just a little off for me. Or maybe the alum? What is the purpose of the alum? Can I omit it?
June 7, 2012
This picante sauce has just the right amount of heat with a little twang, and a sweet finish. I like mine chunky, so I cut the veggies a bit bigger than recommended. My friends and family love this stuff. Thank you for sharing!